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05 November 2014

Lick the Pan Cornbread. (It's really that good).

I don't know what makes this cornbread so amazing.  It just is. 

I always buy a couple of 5 pound bags of fresh ground cornmeal at the Bunner's Ridge Fall festival and keep it in the freezer for this recipe.  I think the fresh cornmeal makes it even better.

Here's what you'll need:

1 cup cornmeal
3 cup flour
1 cup white sugar
2 Tbsp. baking powder
1 tsp. salt
2/3 cup vegetable oil
1/3 melted butter
2 Tbsp honey
4 eggs, beaten
2 1/2 cups milk

Preheat the oven to 350.
Grease a 9x13 baking dish (I use butter to grease it)
Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl.  Set aside.
In a separate bowl, combine oil, butter, honey, eggs and milk. 
Add wet ingredients to dry and mix well by hand.
Pour into prepared baking dish and place in 350 oven.
Bake for 45 minutes until golden.

Now go make a pot of beans or chili to go with this! 

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